corned beef hash

[ishy]

Good morning all. Anyone ever make there own corned beef hash?? REally craving some of the good stuff.... Thanks for the help..

[reinhard1]

CORNED BEEF HASH

this is the best recipe i have found and covers all the bases.

Ingredients

3 tbls unsalted butter

1 cup finely chopped red bell pepper

2 cloves garlic, minced

5 cups leftover corned beff and cabbage, well drained, recipe follows

1/2 tsp chopped fresh thyme

1/2 tsp chopped fresh oregano

1/4 tsp freshly ground black pepper

Directions

melt the butter in a 12 in cast iron skillet set over medium heat. add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. once combined, spread the hash evenly over the pan and firmly press down with a spatula. place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. after 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. serve immediatly.

Corned Beef and Cabbage:

5 pound corned beef brisket after brining for 5 days [recipe follows]

1 tbls coarsely ground black pepper

1 tsp ground allspice

2 bay leaves

2 tsp kosher salt

1/2 pound diced carrots, approximately 4 small

1/2 pound diced onions, approx 2 small

1 pound potatoes, peeled and chopped , approximately 3 medium

1/4 pound diced celery, aprox 2 stalks

1 small head cabbage, chopped, approx 2 pounds

place the corned beef, pepper, allspice, bay leaves and salt into a large 8 quart pot along with 3 quarts of water. cover and set over high heat. bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.

after 2 1/2 hours add the carrots, onions, potatoes and celery. return to a simmer and cook uncovered for 15 min. after 15 min add the cabbage and cook for an additional 15 to 20 min until the potatoes and cabbage are tender. remove the bay leaves and serve immediately.

Corned Beef:[this cure is from an old meat book]

what you need:

1 five pound brisket of beef, with fat trimmed to about 1/4 inch

1 cup kosher salt

1 tsp prague powder [cure]

1/2 cup sugar

3 tbls pickling spices

4 to 4 small dried red chili peppers [optional]

3 cloves garlic, smashed

4 bay leaves

marinade injector

in a gallon of cold water, combine the kosher salt, prague powder and sugar. stir until dissolved.

using a marinade injector, pump about 10 ounces of the brine into the beef brisket. inject the brine at various locations evenly spaced around the brisket.

add the pickling spices, garlic, bay leaves and optional chili peppers to the remaining brine liquid.

transfer the brine into a shallow nonreactive [stainless steel or glass] container and then add the brisket. you can weigh it down with a dish to keep it submerged. cover with plastic and refrigerate for 5 days. good luck.

[c0untryf1sh3r]

mmmmm...corned beef and cabbage. Thanks for the recipe reinhard, my stomach is growling already .

[ishy]

Made corned beef and boiled baby reds last night. Even the kids loved it.. Now today with the leftovers, i will be including Rienhards hash . Thank you very much. You never seem to draw a blank when it comes to a recipe and the ones that I have made so far are always a hit.

[reinhard1]

the first and second recipe came from an Alton Brown recipe from 2007. the brine for corned beef came from an old meat book i have. it's simple and good. corned beef doesn't always have to be made from brisket. i used to make it from bottom round as well. brisket adds that element of flavor with the spices. bottom round is leaner for those who like leaner meat. i trim as much fat off as possible when curing for corned beef.

one thing i have been blessed with was the old cook books that my wife's parents had. they never seem to go out of date. i have used some of those recipe's and just "adjusted" them over time. i am a fan of Alton Brown also. good luck.

[Leaky]

All the stores should have corned beef on sale this coming week. Load up and enjoy. Not many things in this world better than Corned Beef and Cabbage, Ruebens ect.

So my question is....Flat Cut or Point? I think point is so much more flavorable for corned beef and cabbage (just pick through the fat and set aside), but flat so much easier to thin slice for sandwiches.

[reinhard1]

the point has the fat and the flat is the lean part. we always had a hard time selling the points. we also sold bottom rounds that were cured in a brine as well but were a lot more expensive. beef is more expensive now so i would get the flat. good luck.